Effects of cooking fumes on health in culinary workers
Official title: Investigation of Cooking Aerosol Emissions and Health Effects due to Exposure in an Occupational Cohort
Funded at New York University School of Medicine · NIH-10826892 · Data updated 2026-11-12
This study is looking at how the air pollution from cooking in restaurants affects the health of chefs and kitchen workers, so we can better understand the risks they face from things like smoke and fumes while they work.
Quick facts
| Grant type | Fellowship grant |
|---|---|
| Study type | NIH-funded research |
| Funding institution | New York University School of Medicine NIH-funded |
| Lab location | 1 site (New York, United States) |
| Project start | July 1, 2024 |
| Project end | June 30, 2027 |
| Funding year | 2024 |
| Award (this year) | $48,974 |
| NIH project number | 1F31ES036104-01 |
| Project ID | NIH-10826892 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for this research are culinary workers employed in commercial kitchens who are regularly exposed to cooking emissions.
✕Less likely to help
Patients who do not work in culinary professions or are not exposed to cooking aerosol emissions may not benefit from this research.
What this research studies
This research investigates the health impacts of cooking aerosol emissions on culinary workers who are frequently exposed to air pollutants in commercial kitchens. It aims to systematically characterize the types of toxic aerosols produced during cooking processes, such as frying and combustion, and assess the potential health risks associated with prolonged exposure. By focusing on the unique working conditions of culinary professionals, the study seeks to fill gaps in existing knowledge about their health outcomes and the specific pollutants they encounter. The research will involve collecting data from various commercial kitchens to understand the relationship between cooking emissions and cardiopulmonary health.
Why it matters
Potential benefit: If successful, this research could lead to improved health outcomes and safety regulations for culinary workers by identifying harmful exposures and informing better workplace practices.
How similar studies have gone: While there is limited research specifically on cooking emissions in culinary settings, studies on air pollution and occupational health have shown significant health impacts in similar exposed populations.
Where this research is happening
-
New York University School of Medicine
New York, United States Active
Researchers
- Principal investigator: Saporito, Antonio — New York University School of Medicine
- Study coordinator: Saporito, Antonio
About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.